Poached Eggs

Poached Eggs are my favorite type of egg!  They are daunting though to make so here are few tips.
Best of all would be to get some of those poaching pods.  They will make adding and retrieving your eggs more enjoyable.

Here they are being served with Prosciutto and a Fruit Salad of Melon, Blueberries, Figs and Walnuts.
I have also served them with Smoked Trout and in just about every dish where you would be asked "how would you like your eggs?"



Ingredients

Fresh room temperature eggs
Water
White Vinegar (optional)
Instant Read Thermometer
Poaching Pods (optional)

Directions

1. Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching as you don't want the eggs to stick together.
*I like to use a non-stick pan so the poached eggs will not stick to the bottom of the pan.


2. Crack each egg onto a separate small cups or poaching pod. 
*Do this for two reasons: So you won't break the yolk and it prevents adding bad eggs. 
Place all cups of eggs so that they are convenient to the stove.


3. Bring the water to a boil, then reduce it to a simmer before cooking. To obtain the correct temperature (about 160º to 180ºF), spin the boiling water with a spoon to cool down the water before you drop in the egg.


*If the water is too cool, the egg will separate apart before it cooks.
*If your water is too hot, you will end up with tough whites and an over-cooked yolk. 
Do not drop the egg into boiling water (212ºF or 100ºC). This will negatively affect the taste and texture of your eggs. 

*I like to use my Instant Read Thermometer to test the water temperature (adjust heat to maintain the proper temperature).

**If you don't mind the taste of a little white vinegar with your poached eggs, try adding a couple teaspoons of vinegar to the water. Vinegar helps the egg to hold its shape by causing the outer layer of the egg white to congeal faster. Without it, the eggs will become skeins of protein tangling up in the water.Do not add salt, which would do the opposite and loosen the whites.

4. Slip eggs carefully into slowly or gently simmering water by lowering the lip of each egg cup 1/2-inch below the surface of the water.

Let the eggs flow out. Don't put too many eggs in the pot at one time. 

Immediately cover with a lid and turn off the heat. 

Don't disturb the egg/eggs once you have put it in the water!

5. Cook 3 to 5 minutes, depending on firmness desired.  Adjust the time up or down for runnier or firmer yolks.  You can test for softness/firmness by lifting an egg on a spoon and gently pressing a finger on the yolk.

6. Remove from water with slotted spoon.  Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. 

7. Optional:  Put the finished poached eggs in a bowl of cold water. This stops the cooking.

OR

Put the finished poached eggs in a bowl of warm water, if you are making many eggs, this will keep the first ones warm until the last ones are done.  

*If the water is too warm it will keeps the eggs cooking.

8. SERVE RIGHT AWAY FOR BEST RESULTS.

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Thanks to www.whatscookingamerica.net for these instructions.  

They have been slightly altered by me in finding the best method and timing.